I have tried many sugar cookie recipes, but only recently discovered that chilling the dough is not mandatory for a cookie that holds its shape. And the waiting while the dough chills is so anti-climatic, right? Let's just get to the fun part already! We use a condiment bottle to draw on our cookies with a powdered sugar glaze (also great for attaching the sprinkles in designs).
NO CHILL SUGAR COOKIES
(adapted from Two Sisters Blog)
INGREDIENTS
4 sticks (2 cups) salted butter softened to room temperature
2 cups sugar
2 eggs
2 tablespoons vanilla
4 teaspoons baking powder
6 cups all-purpose flour
DIRECTIONS:
Add butter and sugar to your mixer. Cream the butter and sugar until it is completely mixed. We used the paddle attachment on our stand mixer for mixing all of the ingredients. Depending on the size of your mixer, you may want to do two batches, as the last cups of flour might be too much for the bowl (or the mixer!).
Add vanilla and eggs and mix until completely incorporated.
Add baking powder and mix.
Mix in the flour two cups at a time. Do not chill the dough.
Roll a handful of the dough out on a prepared surface until it’s about 3/8″ thick and cut out shapes with a cookie cutter. We roll ours out on parchment paper.
Bake at 350 degrees for 6-8 minutes depending on the size of the cookie. I watch for the bottom edges of the cookies to begin to brown before removing them. This makes a soft inside and slightly crunchy bottom layer.
